Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 1⁄4 cup low-sodium chicken stock
  • 1 14-oz. can whole peeled tomatoes, with juice
  • 1⁄4 cup all-purpose flour
  • 1 tsp. dried sage
  • 2 Tbs. unsalted butter
  • 10 grinds black pepper
  • 1 Tbs. honey
  • + 12 more ingredients
    • 4 sprigs fresh rosemary, tied together with kitchen twine
    • 3⁄4 cup fresh-squeezed, strained orange juice
    • 3⁄4 cup finely chopped celery
    • 3⁄4 cup peeled and finely chopped parsnips
    • 3⁄4 cup peeled and finely chopped carrots
    • 3 Tbs. minced garlic
    • cooked polenta, for serving
    • 1 3-½-lb. boneless beef chuck roast
    • 2 tsp. kosher salt
    • 1-1⁄2 cups finely chopped Spanish onions
    • 1⁄4 cup plus 1 Tbs. tomato paste
    • 1 cup red wine, such as Pinot Noir

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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